PCOS Friendly Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those quiet powerhouse ingredients that work beautifully for anyone managing hormone balance through diet — they're low in carbohydrates, light on the digestive system, and take on flavor like a dream. Here, they get soaked in apple cider vinegar to soften into silky, pliable strands before being tossed with shaved zucchini and cool cucumber for a salad that feels genuinely refreshing. The real star is the blended pesto, which layers fresh basil and parsley with extra-virgin olive oil, bright lemon, and two anti-inflammatory heavy hitters — turmeric and ginger — that make this more than just a pretty bowl. Those spices aren't decorative; they're doing real work for anyone trying to keep inflammation in check as part of a hormone-supportive eating pattern. Everything comes together in a food processor, so the technique is minimal even though the result looks and tastes like something from a thoughtful café. The whole dish is naturally grain-free and built entirely from whole, recognizable ingredients, which takes a lot of the guesswork out of eating well without feeling restrictive. Finish it with torn basil and a squeeze of lemon and it's the kind of meal that makes healthy eating feel like an actual treat.
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Learn more →Ingredients
4 servings
For the salad
- 12 oz kelp noodles
- 2 tbsp apple cider vinegar
- 1 tsp salt, divided
- 1 medium zucchini, shaved into thin ribbons with a vegetable peeler
- 1 english cucumber, thinly sliced into half-moons
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 2 tbsp lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp salt
For serving
- 2 tbsp fresh basil leaves, torn (optional)
- lemon wedges (optional)
Instructions
- 1
Rinse the kelp noodles under cold running water in a colander, then transfer them to a large mixing bowl. Add the apple cider vinegar, 1/2 tsp of the salt, and enough cold water to submerge the noodles. Let them soak for 15 minutes, until noticeably softened and pliable.
- 2
While the noodles soak, combine the basil, parsley, garlic, lemon juice, lemon zest, turmeric, ginger, and 1/4 tsp salt in a food processor or blender. Pulse 5–6 times to roughly chop the herbs and garlic, then stream in the olive oil with the motor running and process until the pesto is smooth and bright green, about 30 seconds.
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